Delivery is about to become more convenient for restaurant patrons and operators. Or at the very least, that is Groupon’s mission with its new delivery and takeout program, Groupon To Go, which launches in Chicago today and other metropolitan areas beginning with Boston and Austin, Texas, this...

Robeks Fresh Juices and Smoothies, a growing national franchise known for its best-in-class products and its use of the freshest ingredients, is bringing its customers a taste of tropical paradise with thee new Hawaiian-inspired Açaí Bowls.

As a result of a somewhat dampened outlook among restaurant operators, the National Restaurant Association’s Restaurant Performance Index (RPI) declined in June for the second consecutive month. The RPI—a monthly composite index that tracks the health of and outlook for the U.S. restaurant...

McCloud Services, a leading pest management company servicing Illinois as well as Indiana, Iowa, Kansas, Kentucky, Missouri, Tennessee, and Wisconsin, is encouraging food facilities and food processors to revisit their filth fly prevention program this summer as these common summer pests carry...

The month of August typically triggers thoughts of back to school and thus the end of summer, but this year, the Dairy Queen system, a Berkshire Hathaway company, is trying to change that. The brand is encouraging fans to hold on to the golden days and nights of summer as long as possible with...

Continuing its meteoric rise in the Middle East, the well-known, Houston-based Italian restaurant announced its first signed agreement in Riyadh, Saudi Arabia with the Hospitality & Catering Company. The location is due to open in the urban metropolis by the end of this year.

As most of the food industry knows, the Food and Drug Administration (FDA) recently announced an extension to the rule released last year requiring that restaurant chains and retailers provide customers with calorie counts on available food and beverages by December 1, 2015.Now restaurants have an e

Regular readers of this column know that for some years now, I’ve been dispensing suggestions on how quick-serve chains can do more to court millions of Millennials, aka members of Generation Y, whose adventurous palates, curious minds, and unconventional tastes have often made them elusive qu